Teresa's Recipes
Moroccan Chicken Tagine
Savor the exotic flavors of North Africa with this Moroccan Chicken Tagine. This dish, named after the traditional pot it's cooked in, is a symphony of tender chicken, hearty vegetables, and a medley of intoxicating spices. A mouth-watering combination of savory, sweet, and tart, it's a feast for the senses that will transport you to the bustling souks of Marrakech.
Ingredients
- 1/4 cup, chopped Fresh cilantro
- 2 cups Chicken broth
- 1, thinly sliced Preserved lemon
- 1/2 cup, pitted Green olives
- 2, cubed Potatoes
- 2, sliced Carrots
- to taste Salt and pepper
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Ground turmeric
- 1/2 teaspoon Ground coriander
- 1/2 teaspoon Ground cumin
- 1 tablespoon, grated Ginger
- 3 cloves, minced Garlic
- 1, chopped Onion
- 2 tablespoons Olive oil
- 6, skin-on Chicken thighs
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 450
- Fat: 30g
- Carbs: 20g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Heat the olive oil in a tagine or a large pot over medium heat.
- Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes per side. Remove the chicken from the tagine and set aside.
- In the same tagine, add the chopped onion, minced garlic, and grated ginger. Cook until the onion is softened, about 5 minutes.
- Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and pepper. Stir well to coat the onions and spices.
- Return the chicken thighs to the tagine, along with the sliced carrots, cubed potatoes, green olives, preserved lemon slices, and chicken broth.
- Cover the tagine and simmer over low heat for 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh chopped cilantro before serving.
- Serve the Moroccan chicken tagine hot with couscous or crusty bread for an authentic experience.
Tips
- If you don't have a tagine, a Dutch oven will work just as well.
- For a vegetarian version, replace the chicken thighs with chickpeas and use vegetable broth instead of chicken broth.
- Preserved lemons are a key ingredient in Moroccan cuisine, but if you can't find them, substitute with fresh lemon zest and a squeeze of lemon juice.